Sea bass steamed with lemon grass and chili coconut broth
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Fish stock |
| ¼ | cup | Dry sherry |
| ¼ | cup | Low sodium soy sauce |
| 3 | Stalks fresh lemongrass, crushed | |
| 2 | tablespoons | Peeled fresh ginger, finely chopped |
| 1 | Chili pepper or 1/4 teaspoon crushed red pepper | |
| ¼ | cup | Chopped scallions |
| 12 | larges | Fresh shiitake mushroom caps |
| 1 | small | Bok choy, washed and sliced into wedges |
| ¼ | cup | Unsweetened coconut milk |
| 1 | teaspoon | Thai red curry paste |
| 1½ | pounds | Whole sea bass, scales removed, head on and gutted |
| 1 | Recipe Saffron Basmati Rice | |
Directions
Combine the fish stock, dry sherry and soy in a large skillet and bring to a boil and then reduce to a simmer. Crush the lemon grass with the back of a knife to release its oils and chop the ginger. Add the lemongrass, ginger and all remaining ingredients except the fish to the simmering liquid and continue to simmer gently for 15 minutes.
The skillet should be large enough so that when the fish is placed in a bamboo steamer, the steamer basket nestles over the skillet tightly. Place lettuce leaves on steamer basket and lay whole sea b ass on bed of lettuce.
After placing the whole fish in the bamboo steamer and the steamer is nestled over the simmering liquid, cover the basket with a bamboo cover, lower the heat to a gentle simmer and steam gently for 8 to 9 minutes. When completely cooked, remove from the heat, place the fish on a bed of the bok choy and mushrooms and strain the broth. Discard the lemon grass, and ladle a li ttle of the broth over the top. Scatter the more chopped scallions freely as a garnish.
Recipe by: Michael Lomonaco
Posted to MC-Recipe Digest V1 #505 by "Master Harper Gaellon" <gaellon@...> on Mar 8, 1997.